The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - • PASCALE PEREZ-RUBIN Pho­tos by DROR KATZ

The pe­riod be­tween the start of the school year and the be­gin­ning of the High Holy Day sea­son is very dear to my heart. It’s a time when our chil­dren are ex­cit­edly ven­tur­ing into new schools or classes and set­tling into their new set­tings, while we adults are hap­pily get­ting back into our old rou­tines and do­ing our best to help our chil­dren make a smooth tran­si­tion.

This year, how­ever, this pe­riod is quite short and Rosh Hashana is just around the cor­ner.

At the mar­kets, you can feel the ex­cite­ment of peo­ple mak­ing plans and start­ing to get or­ga­nized for the large hol­i­day meals. And so, now that we have just a few days before the Jewish New Year, I’ve cho­sen to bring you recipes for main dishes that are sim­ple, quick and easy to pre­pare so that we can spend our time get­ting ready for the hol­i­day.

The first dish is a beef and potato recipe with cumin; the sec­ond is chicken liver with pota­toes; the third is a fil­let of sea bass on a bed of steamed veg­eta­bles; and the fourth is meat­balls in a tomato sauce that is a fa­vorite among chil­dren. And, of course, I couldn’t re­sist adding a dessert recipe that can make every meal com­plete.

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